Pomiane was a renaissance man. A Polish expatriate living in Paris, he held several careers: Scientist, radio personality — and only later in life, a professional cooking pundit. Because he was immersed in so many disparate facets of contemporary culture, his cooking is neither wonky nor precious: It is practical and efficient, and therefore good.

This book, remarkably, delivers on its promise. Subtitled “Adapting to the Rhythm of Modern Life,” it was written primarily for bachelors who wanted something decent to eat, quickly.